Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)
Lobster Callaloo Soup
- 4 lobster tails (washed with 1/2 lemon, backs split)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 stalk celery (diced)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 shado beni leaves (chopped)
- 1/4 Scotch Bonnet pepper (sliced, optional)
- 4-6 sprigs thyme (leaves only)
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 lb baby spinach (washed, rough-chopped)
- 2 cups sweet potato (cubed)
- 2 cups pumpkin (cubed)
- 2 cups water
- 1 1/2 cups coconut milk
- 1 1/2 cups seafood stock
- In a deep pot, heat olive oil and butter on medium. Add lobster tails, cover, reduce to low, and cook for 4–5 minutes. Remove and let cool.
- Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
- Add celery, onion, shado beni, garlic, Scotch Bonnet, thyme, and black pepper. Sauté on low for 4 minutes.
- Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
- Remove shells. Add spinach, salt, sweet potato, pumpkin, and okra. Stir in coconut milk and seafood stock.
- Bring to a boil, then simmer partially covered for 50 minutes until vegetables are soft.
- Blend gently with swizzle stick or immersion blender to desired texture.Blend gently with swizzle stick or immersion blender to desired texture.
- Adjust salt, stir in reserved lobster meat, and serve hot.
Callaloo is one of the most beloved dishes across the Caribbean, a rich, hearty soup made with leafy greens, okra, and root vegetables. Traditionally flavored with fresh ocean crab, this version gets a luxurious twist with tender, juicy lobster tails. This Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew) is rich, savory, and layered with flavor—everything you want from a comfort meal with island roots.
This recipe came out of necessity and creativity. I used lobster tails because that’s what I had on hand; sometimes the best Caribbean dishes start that way. The technique may seem a little non-traditional, but the results are deeply satisfying. Plus, I build flavor by making a lobster stock right in the pot using the shells before simmering everything down into a beautiful, thick soup.
If you’ve never had callaloo made this way, I encourage you to give it a try. It’s elegant enough for a dinner party and easy enough for a Sunday meal.
